The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available
New addresses, gourmet itineraries, portraits of chefs... Discover the flavors and culinary heritage of a region between sea and mountains.
In this 2025 edition, go behind the scenes of Mediterranean gastronomy with a portrait of the Gault&Millau d'Or, , and the Grand de Demain, Justin Schmitt of Château Eza in Èze. Discover also the secrets
On the program: 432 restaurants, 237 artisans, 132 hotels, 149 towns and beautiful gourmet itineraries to explore the flavors, terroirs and talents of our beautiful region.
New restaurants in the region
As with every edition, the Gault&Millau investigators scour the region in search of new nuggets. In this 2025 edition, discover a glimpse of the latest restaurants spotted between the Mediterranean, the Provencal hinterland and the Monegasque Riviera.
- Le Sud - Hôtel Martinez, Cannes
- Le Bistrot Marceau - Cannes
- Le Bistrot Saint-Roch - Maussane-les-Alpilles
- Le JOAT - Avignon
- Apopino - Nice
- Le 3ᵉ - Hyatt Regency Nice Palais de la Méditerranée, Nice
- Bistrot de Valrugues - Saint-Rémy-de-Provence
- Robuchon - Monaco
- Le Bistrot des Serruriers - Nice
- Les Galinas - Aix-en-Provence
- etc.
Gourmet itineraries not to be missed
Let yourself be guided by the gourmet itineraries from Avignon to Monaco, two destinations with very distinct flavors. in Avignon, immerse yourself in the refined world of truffles, meet passionate producers and savor local wines during immersive experiences. in Monaco, gastronomy is all about elegance. Between Provence and the Mediterranean, these itineraries invite you to discover a unique culinary wealth, rooted in history and sublimated by those who bring it to life.
These news might interest you
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.The grater shows its teeth
Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.Follow the chenin
The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners